17 Jun Easy Sponge Cake Recipe

Hey there and Happy Friday!!

We’ve been celebrating a special birthday in our house this week and have somehow ended up being proud parents of a TEENAGER!!!? Still coming to grips with that one but meanwhile… let’s talk about all the important details of the day…








In particular sponge cake. Slathered in loads of vanillary whipped cream and delicious strawberries. Yeah. That.




Now here is where I must make a teensy confession…I may not have actually baked this sponge cake myself. I know. Shocking isn’t it. Or rather what IS shocking is that I’ve been living without an oven (I KNOW!!!) for almost a month (I KNOW AGAIN!!!) Our oven seems to have been born with an element deficiency, meaning that once or twice every year we were having to replace the element in the oven, both costly and just extremely inconvenient. So this time  we’ve decided to just purchase a new oven (clap hands here please) however we are still waiting for it to arrive. Fingers crossed I’m hoping for next week…a woman needs to bake!!! Ok, sooooo back to this birthday cake, my mum was kind enough to whip this up for us poor oven-less people and then I had the fun part of slapping, slurping and licking the cream and strawberries! My mum has been baking these sponges forever, they are pretty fool proof and aren’t nearly as tricky to bake as everyone seems to think – especially if you get someone else to bake it in their oven for you 😉 !! Kidding. They are really fun and easy to bake.

Anyway I thought I would share the recipe with you guys today so you can all go and whip one up over the weekend!





 Sponge Cake



4 eggs – separated

3/4 cup sugar

3/4 cup cornflour

1 heaped tablespn custard powder

1 teaspn cream of tartar

1/2 teaspn baking soda



Beat the eggwhites until they are lovely, white, fluffy and in peaks.

Gradually add in the sugar.

Now add the eggyolks, one at a time.

Lastly fold in all the dry (sifted) ingredients.

Pour mixture into two greased and floured round cake tins (8″)

Bake for around 25 minutes at 170 degrees.




Now I just plopped one whole cake on top of the other (with cream and sliced strawberries in between) but I really only do that if it’s for a “special” cake. Normally I’d slice each cake through the middle and load the cream in between so you really end up with two sponge cakes from this recipe. Winning!! They are also great to freeze.

For my whipped cream I just throw in a couple of spoonfuls (dessert) of white sugar and a splash of vanilla extract then beat it in my mixer until it thickens. Icing on top of the cake is always yummy too. There are heaps of variations (strawberry jam spread through the middle with the cream is DELICIOUS too). So many combinations, so little time!!!

Please let me know if you try this.  And what you use for your fillings and toppers. I’d love you to  tag me over on instagram too if you have a pic of your scrumptious creations!! I’m awhitestyle  over there, please come and say hi!!




Ok…gotta run…

Happy Baking and Happy Weekend!!!


Janelle xx






  • Deb Brady
    Posted at 09:45h, 19 June Reply

    Thanks for sharing Janelle I’ll give this a go soon. Have been trying to master a sponge cake for a while now so fingers crossed.

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